Greek Yogurt Bagels

These quick and easy bagels made with Greek yogurt and self-rising flour are perfect for busy mornings, offering a tangy flavor and chewy texture without the fuss of traditional yeast bagels.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 bagels

Course: Breakfast, Snack

Cuisine: Greek

Calories: 160

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 cup Greek yogurt (full-fat or low-fat) Strained styles are fine.
1 cup self-rising flour Or, make your own: 1 cup all-purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon salt.
1 large egg (beaten, for egg wash) For egg-free glaze, brush with a little milk or olive oil.

Optional Toppings

sesame seeds, poppy seeds, or everything bagel seasoning Use as desired.

Method

Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine 1 cup Greek yogurt and 1 cup self-rising flour. Stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead gently for about 30 seconds until smooth and not overly sticky.
Divide the dough into 4 equal pieces for larger bagels or 6 for smaller ones. Roll each piece into a 6–7 inch rope, then join the ends and press to seal to form a ring.
Place the shaped bagels on the prepared sheet, leaving space between them. Brush the tops with the beaten egg and sprinkle with desired toppings.

Baking

Bake for 20–25 minutes, until the tops are golden brown and the bottoms sound hollow when tapped.
Let the bagels cool on a rack for at least 10 minutes before slicing and serving.

Nutrition

Serving: 1gCalories: 160kcalCarbohydrates: 27gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 50mgFiber: 1gSugar: 1g

Notes

Store cooled bagels in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days or freeze individually for up to 3 months.

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